Brother David's Grilled Chicken & Ribs Reviews

Brother David is my brother David, the one whose backyard I am always borrowing. He loves to grill and we all love it when he does! Hey, the sauce is my
recipe, though, so don't give him credit for that.

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Reviews

users rating3/4

I only make the chicken and I love this recipe! Everyone for whom I've made it has always asked for the recipe. Skip the reviews from those who didn't know where to find the fabulous sauce rcipe and you'll see that this is a winner.

It is my humble opinion that these ribs will be underwhelming at best, chewy, stringy, without the necessary smoke and flavor penetration. Ribs need to be cooked long and low for that fall off the bone, tender, smokey flavor. And by flipping every 5 minutes, you're looking and not cooking. Ribs have sinew and fat that takes long cooking times (3 hours minimum - I prefer 4 to 4 1/2 hours at 300-325F) at a medium heat (300 - 350) to break down and melt, providing moisture and flavor to the remaining meat. When you cut the ribs you will notice a pink coloration in the first 1/3 of the meat...this is smoke and flavor actually entering the meat from the long slow cooking.

i would never use anything sweet on any meat. my choice. way too much salt in this recipe.try the chicken parts with lime or lemon juice, garlic paste and chopped cilantro. marinate in a large plastic bag.when ready to grill salt lightly with sea salt and fresh ground pepper.very good stuff!

To A Cook: "Sweet &
Tangy BBQ Sauce" is
a recipe, and a
really great one at
that. Click on it to
go to the recipe.
This is pretty
common on the
Epicurious site, so
be sure to look for
it in the future so
that you can fully
appreciate the
recipes.

How can this be a recipe when the key ingredient is a bottle of sweet and tangy bbq sauce? Shouldn't you tell us how to make the sauce? This is more like the old 1950s recipes that begin: "Open a can of cream of mushroom soup....."